Forget the drive-thru, these grab-and-go breakfast sandwiches can be totally meal prepped ahead and are just as good with sliced hard-boiled eggs, too. Make them ahead of time and pop them in the freezer for future use. Perfect for when you are on the go.
Healthy Homemade Egg McMuffin
To poach the eggs in the microwave:
Add 1/2 cup water to a large ramekin or small straight-sided bowl and gently break an egg into it. If you want a hard-cooked egg, gently pierce the egg yolk with a sharp knife. Cover with a paper towel and microwave on high for 1 minute, adding 15-second increments to the desired doneness. Drain the water, place the egg on a plate, and repeat with the remaining eggs.
To cook the eggs on the stovetop:
Spray a small non-stick pan with canola cooking spray and heat over medium-high heat. Crack an egg into the pan and drop the heat to medium. Poke the whites with a sharp knife three times around the outside of the yolk to break up the whites to set as they cook. If you want a hard-cooked egg, gently pierce the egg yolk with a sharp knife. Repeat with the remaining eggs. Cook to desired doneness for sunny side up eggs, or flip with a spatula or a wrist flick for over-easy eggs.
To cook eggs in the oven:
Preheat the oven to 375°F. Spray a 6-tin, non-stick muffin tin with canola oil cooking spray, then crack the eggs into the tins. Poke the whites with a sharp knife three times around the outside of the yolk to break up the whites to set as they cook. If you want a hard-cooked egg, gently pierce the egg yolk with a sharp knife. Cover 2 tablespoons of water and bake for 8-10 minutes or until desired doneness.
While the eggs are cooking, toast the English muffins. Once toasted, add a slice of cheese to one side of each of the muffins and toast under the broiler until the cheese begins to melt. Meanwhile, place the Canadian bacon on a plate and heat it high for 30 seconds in the microwave.
To assemble the sandwiches, layer the cheese-covered side of the English muffin with the egg, then two pieces of Canadian bacon, and top with the other English muffin side.
Eat hot, or refrigerate and warm before eating.
To freeze, wrap the individual sandwiches tightly with plastic wrap or aluminum foil, then store them in a gallon-size freezer bag. Freeze up to 1 month.
To reheat, remove the sandwiches from the plastic wrap—microwave for 1 minute on 50% power. Flip the sandwich over and microwave for one more minute on high power.